There’s nothing wrong with basic baked whole chicken, but why not add an easy bit of elegance with this Orange Rosemary Chicken. It is quite easy to prepare, yet makes an impressive entree on the table. The key is in using the orange zest as a seasoning, as well as the orange pulp. The chicken is stuffed with orange, onions, garlic, carrots, and rosemary which permeates the meat as it cooks.
Orange Rosemary Chicken Recipe
2 navel oranges, divided use
2 Tablespoons mayonnaise
2 teaspoons sweet Hungarian paprika
1/2 teaspoon onion powder
One 5- to 6-pound whole chicken
3 cups chicken broth
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 fresh rosemary sprigs (4 to 6 inches in length), divided use
1 medium onion, peeled and cut into 1-inch wedges
5 carrots, peeled and cut into 3-inch lengths
8 whole garlic cloves, peeled, divided use
Remove the zest from one of the oranges using a microplane. (The microplane does the best job of fine-grating the zest.) Cut the zested (rind-less) orange into wedges. Set both zest and oranges aside for the moment.
Set 3-in-1 Ninja cooker to Oven, temperature 425 F.
Whisk mayonnaise, paprika, and onion powder together. Smear this mixture over the exterior skin of the chicken.
Brown the chicken on both top and bottom until golden brown, turning only once. Remove the chicken and place on the rack, breast-side up. Lower oven temperature to 375 F. and add chicken broth to the roasting pan drippings.
Sprinkle browned chicken with salt, pepper, reserved orange zest, and the stripped leaves from 2 sprigs of the rosemary. Stuff the chicken cavity with 2 wedges of onion, 2 carrots, 2 garlic cloves, and 2 whole sprigs of rosemary. Tie legs together. (I use silicone cooking bands to tie up the legs.)
Place the remaining zested orange wedges, onions, carrots, garlic cloves, and 6 whole rosemary sprigs in the broth in the bottom of the unit’s roasting pan. Place the rack with the chicken in the roaster on top of the vegetables. Cover with the lid and set timer for 1 hour. A meat thermometer inserted into the thickest part of the meat, not touching bone, should read 165 F. when chicken is done.
Remove the chicken to a platter and let rest for 10 minutes before carving to serve. Garnish with the roasted vegetables, fresh rosemary sprigs, and orange wedges from the remaining orange.
Yield: 4 to 6 servings
Traditional Oven Method:
Prepare chicken as above, then brown in a Dutch oven or covered roaster. Reduce chicken broth amount to 1-1/2 cups and add to the Dutch oven after removing the browned chicken. Season chicken with zest, salt, pepper, and rosemary leaves and stuff as above.
Layer the remaining zested orange wedges, vegetables, garlic, and 6 rosemary sprigs in the bottom of the Dutch oven. Place chicken on a v-rack on top of the vegetables. Cover and bake 1 hour. Remove chicken, let rest for 10 minutes, then carve. Garnish as above.
Orange Rosemary Chicken Recipe Photo ©2019 Peggy Filippone